"room temperature espresso" was the first thing I thought of - espresso is meant to be drunk hot, right away. If you let a good shot cool off and compare it to a bad shot you're not going to notice the difference as much because you made them both worse by letting them sit and cool.
For industrial processes it probably doesn't matter - look at how nescafe is manufactured.
For industrial processes it probably doesn't matter - look at how nescafe is manufactured.